Executive Chef

3 weeks ago

Nottingham, Nottingham, United Kingdom Stir Full time
### Job Summary

As a Relief Chef at Stir, you will be responsible for bringing our exciting menus to life, using recipes designed with maximum nutrition in mind. Your focus will be on delivering the highest quality of food and service, while showcasing your creative flair and originality.

### Key Responsibilities

* Develop and implement menus that meet the company's standards and exceed customer expectations
* Support the team in ensuring a fantastic dining experience for students and staff
* Maintain the highest standards of Food Hygiene, Allergen, and Health and Safety compliance
* Produce hospitality as per client requests
* Provide outstanding support and guidance to the team, demonstrating a positive role model
* Build positive relationships with clients and customers

### Ideal Candidate

We are looking for someone who shares our passion for maintaining the highest standards of food and service. The ideal candidate will have:

* Craft-based experience using fresh ingredients, preferably within an education setting
* Food Hygiene level 2 & 3 (further training will be available)
* Excellent knowledge of Health and Safety practices within a kitchen
* Basic computer skills, with experience of using different systems
* Self-motivation, creativity, and the ability to use their own initiative

### What We Offer

* A fixed-term contract
* Monday to Friday working - no more weekends
* 30 hours working with no late nights
* 39 working weeks per year based around term time (more time to spend with friends and family)
* £15 - £17 per hour
* Working for a fast-growing company who would like you to grow with them
* A dedicated L&D team to support you in developing your skills, including apprenticeships and training courses available for everyone

### Safety and Security

We expect all staff to share our commitment to safeguarding and promoting the welfare of children/young people. An enhanced DBS disclosure will be sought by the company.

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